If you love a classic Italian grinder sandwich, you’re going to love these easy Italian Grinder Sliders. They take all the delicious flavors of a deli-style grinder and turn them into a warm, cheesy slider!

The best part of these sliders is the grinder topping! A creamy Parmesan dressing is tossed with crisp shredded iceberg lettuce, tangy banana peppers, and thinly sliced red onion. It’s spooned over the warm meat and cheese just before serving, giving every bite that classic Italian grinder flavor and irresistible crunch.

These easy sliders are perfect for game days, parties, family gatherings, lunch, or a weeknight dinner. They come together with simple deli ingredients and are ready in under 40 minutes. They’re cheesy, savory, buttery, and guaranteed to disappear fast!

ITALIAN GRINDER SLIDERS

These Italian Grinder Sliders take everything you love about a classic Italian grinder and turn it into an easy, shareable meal. Hawaiian rolls are layered with Genoa salami, deli turkey, pepperoni, and provolone cheese before being topped with a savory garlic butter and baked until the cheese is perfectly melted.

While the sliders bake, the grinder topping comes together with mayonnaise, red wine vinegar, Italian seasoning, Parmesan cheese, crisp iceberg lettuce, banana peppers, and red onion. The creamy, tangy topping is spooned over the warm meat and cheese just before serving for the perfect finishing touch.

Find my expert tips on how to make the best Italian Grinder Sliders below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love These Easy Italian Grinder Sliders

Classic Italian Grinder Flavor: All the savory meats, melted cheese, tangy peppers, and creamy grinder topping you love in one delicious slider.

Easy to Make: Simple deli ingredients come together quickly for an easy meal or party appetizer.

Perfect For Sharing: Great for game days, parties, potlucks, family gatherings, lunches, and easy dinners.

Ingredients

• 12 King’s Hawaiian rolls (or any good quality dinner rolls)
• 8 slices Genoa salami
• 6 slices deli turkey
• 12 slices deli pepperoni
• 8 slices provolone cheese

Garlic Butter Topping

• 5 Tablespoons salted butter, melted
• 1 teaspoon garlic powder
• 1/2 Tablespoon chopped parsley
• ½ teaspoon red pepper flakes, optional

Grinder Topping

• ⅓ cup mayonnaise
• 2 Tablespoons red wine vinegar
• ⅓ cup freshly grated Parmesan cheese
• ½ teaspoon Italian seasoning
• 3 cups iceberg lettuce, finely shredded
• ½ cup banana peppers, chopped, plus 2 tablespoons of the juice
• ¼ cup red onion, thinly sliced

Instructions

Preheat the oven to 350°F.

Slice the Hawaiian rolls in half horizontally, keeping the rolls connected if possible. Place the bottom half of the rolls into a 9×13-inch baking dish.

Layer the salami, turkey, provolone cheese, and pepperoni evenly over the rolls. Place the top half of the rolls back on.

For the Garlic Butter Topping

In a small bowl, combine the melted butter, garlic powder, parsley, and red pepper flakes, if using. Stir until well combined, then generously brush the garlic butter over the tops of the rolls.

Cover the baking dish with foil and bake for 20 minutes, or until the cheese is melted and the sliders are heated through.

For the Grinder Topping

While the sliders are baking, prepare the grinder topping. In a large bowl, combine the mayonnaise, red wine vinegar, Italian seasoning, banana pepper juice, and Parmesan cheese. Whisk until smooth. Taste and adjust the seasoning, if desired.

Add the shredded iceberg lettuce, chopped banana peppers, and sliced red onion to the dressing. Toss until the vegetables are evenly coated.

Remove the sliders from the oven and carefully lift off the top buns. Spoon the grinder topping evenly over the meat and melted cheese. Replace the top buns, slice into individual sliders, and serve immediately. Enjoy!

Servings

Yields 12 sliders (Serves 6)

Storage

These sliders are best enjoyed immediately, just like a classic Italian grinder from a deli. If you plan to save leftovers, keep the grinder topping separate from the baked sliders. Adding the topping before storing will cause the lettuce to wilt and can make the sliders soggy.

Store the baked sliders and grinder topping separately in airtight containers in the refrigerator. Reheat the sliders and assemble with fresh grinder topping just before serving.

Holly’s Tips for the Best Italian Grinder Sliders

Use Soft Dinner Rolls: King’s Hawaiian rolls are my favorite for these sliders because they’re soft, slightly sweet, and pair perfectly with the savory Italian meats and tangy grinder topping.

Don’t Skip the Foil: Covering the sliders while they bake helps the cheese melt evenly and keeps the rolls from becoming too toasted before the filling is heated through.

Use Fresh Parmesan: Freshly grated Parmesan melts into the grinder dressing and gives it much better flavor than pre-shredded Parmesan.

Shred the Lettuce Finely: Finely shredded iceberg lettuce makes the grinder topping easier to spoon over the sliders and gives every bite the perfect amount of crunch.

Add the Grinder Topping Just Before Serving: For the best texture, wait until the sliders are ready to serve before adding the grinder topping. This keeps the lettuce crisp and the rolls from becoming soggy.

Adjust the Heat: The red pepper flakes are optional, but I love the little kick they add to the garlic butter. Add more or less depending on how spicy you like your sliders.

Frequently Asked Questions

Can I make Italian Grinder Sliders ahead of time? Yes! You can assemble and bake the sliders ahead of time, but wait to prepare and add the grinder topping until just before serving. Store the topping separately so the lettuce stays crisp and the sliders don’t become soggy.

Can I use a different type of roll? Absolutely. King’s Hawaiian rolls are my favorite because they’re soft and slightly sweet, but any good quality, soft dinner rolls or slider buns will work.

Can I use different meats or cheese? Definitely! You can swap the turkey for ham or add other Italian deli meats such as capicola. Provolone is classic, but mozzarella or an Italian cheese blend would also be delicious.

Can I make these sliders without the grinder topping? You can, but the grinder topping is what gives these sliders their signature flavor! The creamy, tangy dressing, crisp lettuce, banana peppers, and red onion add a delicious contrast to the warm, cheesy meat filling.

How do I store leftover Italian Grinder Sliders? Store the baked sliders and grinder topping separately in the refrigerator. Reheat the sliders and add fresh grinder topping just before serving. This prevents the lettuce from wilting and the rolls from becoming soggy.

Can I make the grinder topping ahead of time? Yes! The grinder topping can be prepared ahead of time and stored covered in the refrigerator. For the best texture, give it a quick stir before spooning it over the warm sliders.

Similar Recipes

Love easy sliders? Try my Ham and Cheese Sliders for another delicious, cheesy favorite.

Looking for more party food? These Bacon Cheeseburger Sliders and Cheesesteak Sliders are always a hit.

Craving more Italian-inspired flavors? Don’t miss my Italian Sub Salad and Tuscan Pasta Salad!

Have You Made These Italian Grinder Sliders?

Leave a review below, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse #ItalianGrinderSliders #LifeInTheLofthouse

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Italian Grinder Sliders

Italian Grinder Sliders are loaded with salami, turkey, pepperoni, and melty provolone on soft Hawaiian rolls, finished with creamy grinder salad and a buttery garlic topping!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Ingredients

• 12 King's Hawaiian rolls (or any good quality dinner rolls)
• 8 slices Genoa salami
• 6 slices deli turkey
• 12 slices deli pepperoni
• 8 slices provolone cheese

Garlic Butter Topping

• 5 Tablespoons salted butter melted
• 1 teaspoon garlic powder
• 1/2 Tablespoon chopped parsley
• 1/2 teaspoon red pepper flakes optional

Grinder Topping

• 1/3 cup mayonnaise
• 2 Tablespoons red wine vinegar
• 1/3 cup freshly grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 3 cups finely shredded iceberg lettuce
• 1/2 cup banana peppers chopped (plus 2 Tablespoons of the juice)
• 1/4 cup thinly sliced red onion

Instructions

• Preheat the oven to 350°F. Slice the Hawaiian rolls in half horizontally, keeping the rolls connected if possible. Place the bottom half of the rolls into a 9×13-inch baking dish.
• Layer the salami, turkey, provolone cheese, and pepperoni evenly over the rolls. Place the top half of the rolls back on.

For the Garlic Butter Topping

• In a small bowl, combine the melted butter, garlic powder, parsley, and red pepper flakes, if using. Stir until well combined, then generously brush the garlic butter over the tops of the rolls.
• Cover the baking dish with foil and bake for 20 minutes, or until the cheese is melted and the sliders are heated through.

For the Grinder Topping

• While the sliders are baking, prepare the grinder topping. In a large bowl, combine the mayonnaise, red wine vinegar, Italian seasoning, banana pepper juice, and Parmesan cheese. Whisk until smooth. Taste and adjust the seasoning, if desired.
• Add the shredded iceberg lettuce, chopped banana peppers, and sliced red onion to the dressing. Toss until the vegetables are evenly coated.
• Remove the sliders from the oven and carefully lift off the top buns. Spoon the grinder topping evenly over the meat and melted cheese. Replace the top buns, slice into individual sliders, and serve immediately. Enjoy!

Notes

Yields 12 sliders

Serves 6

The post Italian Grinder Sliders appeared first on Life In The Lofthouse.

Growing up, we always had a honey-glazed ham for Christmas and special occasions, so it’s my pleasure to recreate that tradition, and share this delicious recipe with you today. This Copycat Honey Baked Ham is perfectly sweet and savory, with tender slices and crispy, caramelized edges. This recipe is a must-make recipe for holidays, family dinners, or a delicious alternative to turkey at Thanksgiving.

COPYCAT HONEY BAKED HAM

Making a copycat honey baked ham recipe at home has never been easier. With just a fully cooked spiral ham and a few pantry staples for the glaze, you can achieve a tender, delicious honey ham without special equipment. The process involves warming the ham, brushing on a homemade sweet honey glaze, and finishing under the broiler for that signature crispy edge. Even beginners can pull off a restaurant-quality ham with this recipe. Don’t forget to save this recipe now so you have it ready for your next party or family gathering!

Find my expert tips on how to make a copycat honey baked ham from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Copycat Honey Baked Ham Recipe:

• Sweet & Savory: This homemade copycat ham delivers tender, juicy slices with a golden, caramelized crust that rivals any store-bought honey-baked ham every time.
• Approachable Recipe: This ham recipe is quick to prepare, irresistibly delicious, and sure to impress everyone at the table.
• Classic Main Course: This ham is great for holidays, large family gatherings, and Thanksgiving dinner.

Ingredients

Ham

• 1 fully cooked spiral-sliced ham, 8 to 10 pounds
• 1 cup orange juice (or pineapple juice)

Glaze

• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup honey
• 1 tablespoon Dijon mustard
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon apple cider vinegar

Instructions

For The Ham

Preheat the oven to 325°F. Remove all the plastic and plastic insert from the ham. Set the spiral ham cut side down in a roasting pan or large baking dish.

Pour the orange juice into the bottom of the pan to help keep the ham moist. Loosely tent the pan with foil and bake for 10 minutes per pound, until the ham is heated through—about 1 hour and 20 minutes for an 8-pound ham.

For The Glaze

While the ham is in the oven, prepare the glaze. In a small saucepan, combine the granulated sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 2–3 minutes, until slightly thick and shiny.

Once the ham is warmed through, remove it from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, making sure it gets down between the slices. Return the ham to the oven uncovered and bake for 10 minutes, until the glaze caramelizes.

For that classic Honey Baked–style, brush the ham with the remaining glaze and switch the oven to broil. Broil for 2 minutes, keeping a close eye on it so the sugar doesn’t burn. For extra caramelization, sprinkle a bit of additional brown sugar over the top before broiling.

Remove the ham from the oven and allow it to rest for 5 minutes. Serve and enjoy!

Servings

Serves 10.

Storage and Reheating

Store the leftover honey-baked ham, let it cool slightly, then place slices in an airtight container in the refrigerator for up to 3 days, or freeze for up to 1 month. To reheat, cover the ham with foil, add a splash of orange or pineapple juice to keep it moist, and warm in a 275-300°F oven until heated through. Avoid microwaving if possible, as it can dry out the ham.

Holly’s Tips for The Best Copycat Honey Baked Ham:

• Select The Right Ham: Choose a high-quality, fully cooked spiral-sliced ham, 8–10 pounds, for the best texture and flavor. Spiral-sliced hams make glazing easier and provide that signature honey-baked ham presentation.
• Juice Matters: Use fresh orange juice for a bright citrus flavor or pineapple juice for a sweeter, tropical twist. Pouring it into the pan prevents the ham from drying out during baking.
• Glaze Like a Pro: Make sure the glaze is warm and smooth before brushing it on the ham. Applying half the glaze before baking and the rest before broiling.
• Don’t Skip The Broil: Broiling for 2 minutes gives the ham that signature crispy, crunchy crust. Keep a close eye to prevent burning, and optionally sprinkle extra brown sugar for a deeper caramel finish.
• Make It Your Own: Add a teaspoon of ground ginger or a splash of bourbon to the glaze for extra warmth.

Similar Recipes

Craving something similar? Make my Slow Cooker Honey Glazed Ham.

Looking for an easy appetizer? Try these Baked Ham and Cheese Roll Ups.

Wanting something different? This Crock Pot Pineapple-Ginger Glazed Ham adds a tropical flavor, perfect for spring holidays and warm weather.

Searching for more ham dishes? Try these highly-rated recipes: Crock Pot Maple Brown Sugar Ham, Slow Cooker Scalloped Potatoes and Ham Alfredo, and Ham and Cheese Tortellini.

Have you made this Copycat Honey Baked Ham recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CopycatHoneyBakedHam #LifeInTheLofthouse

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Copycat Honey Baked Ham

This recipe features a sweet, caramelized glaze with a crisp coating and juicy, tender ham slices—perfect for holidays or special dinners!

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Servings 10

Ingredients

Ham

• 1 fully cooked spiral-sliced ham 8–10 pounds
• 1 cup orange juice (or pineapple juice)

Glaze

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ¼ cup honey
• 1 Tablespoon Dijon mustard
• ½ teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 Tablespoon apple cider vinegar

Instructions

For The Ham

• Preheat the oven to 325°F. Remove all of the plastic and plastic insert from ham. Set the spiral ham cut side down in a roasting pan or large baking dish.
• Pour the orange juice into the bottom of the pan to help keep the ham moist. Loosely tent the pan with foil and bake for 10 minutes per pound, until the ham is heated through—about 1 hour and 20 minutes for an 8-pound ham.

For The Glaze

• While the ham is in the oven, prepare the glaze. In a small saucepan, combine the granulated sugar, brown sugar, honey, mustard, cinnamon, nutmeg, cloves, and apple cider vinegar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to bubble. Let it simmer for 2 to 3 minutes, until slightly thickened and shiny.
• Once the ham is warmed through, remove it from the oven and increase the temperature to 425°F. Brush half of the glaze generously over the ham, making sure it gets down between the slices. Return the ham to the oven uncovered and bake for 10 minutes, until the glaze caramelizes.
• For that classic Honey Baked–style crunch, brush the ham with the remaining glaze and switch the oven to broil. Broil for 2 minutes, keeping a close eye on it so the sugar doesn’t burn. For extra caramelization, sprinkle a bit of additional brown sugar over the top before broiling.
• Remove the ham from the oven and allow it to rest for 5 minutes. Serve and enjoy!

The post Copycat Honey Baked Ham appeared first on Life In The Lofthouse.

Let’s be honest. Cooking bacon in a skillet isn’t always ideal. It’s messy, it splatters everywhere, and it requires all of your attention. But what if I told you there was an easy, splatter-free, and even crispier way to make bacon every time? Meet The Best Oven-Baked Bacon. This is the method I swear by, and once you try it, you’ll never go back. If you want an easy way to cook bacon that delivers consistent results with little to no effort, save this post! It just might change the way you make breakfast forever.

THE BEST OVEN-BAKED BACON

You might be asking yourself, “Holly, why should I try cooking bacon in the oven when a pan works just fine?”

I’ll tell you why!

It’s hands-off and the oven’s consistent heat cooks the bacon evenly without burnt spots. You also have more control over the texture. You can adjust the cook time for crispier or chewier bacon. Plus, there’s no hot grease splattering, making it a safer option for you and your family, especially on those busy mornings and weekends, giving you one less thing to stress about. Oven-baked bacon is also perfect for meal prep since you can cook a large batch at once and enjoy it later. If you’re a true bacon lover, this method might just change your life. Let me know in the reviews if I’m right!

Find my expert tips on how to make the best homemade oven-baked bacon below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love This Easy, Foolproof Oven-Baked Bacon Recipe:

• Consistent Results Every Time: The oven’s even heat ensures consistent results with no burnt spots. You have more control using an oven as opposed to a skillet.
• Easy Cleanup: Line your large baking sheet with parchment paper for a quick and simple cleanup. Say goodbye to scrubbing the grease out of your skillet pans. We’ve all been there!
• Convenient & Hands-off: No flipping or constant hovering, just place the bacon in the oven and let the oven do the work for you. 
• Feeds More: Easily cook bacon at the same time with this method, perfect for feeding a crowd.
• Make Ahead & Meal-Prep-Friendly: This delicious breakfast bacon recipe reheats well and stores easily for breakfasts all week.

Ingredients

10 slices of bacon

Instructions

Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

Arrange the bacon slices in a single layer on top of the parchment paper, making sure they don’t touch.

Bake for 14 minutes for chewy bacon, and up to 18 minutes for extra crispy bacon. *Keep in mind the bacon will continue to cook after you remove it from the oven.

Transfer to a paper towel-lined plate to cool slightly before serving. Discard excess grease (or save in a jar for use in other recipes). Enjoy!

Servings

Yields: 10 crispy slices of the best oven-baked bacon, but feel free to double or triple to feed a larger crowd.

Storage and Reheating

Allow oven-baked bacon to cool completely, then store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month with parchment paper between slices to prevent sticking.

To reheat, microwave on a paper towel-lined plate in 10 to 15 second intervals, or warm in the oven at 350°F for 5 to 7 minutes. You can also reheat briefly in a skillet or air fryer at 350°F for 2 to 3 minutes. For best results, only reheat when you plan to eat so the bacon stays crispy.

Holly’s Tips for The Best Oven-Baked Bacon Every Time:

• Use Parchment Paper For The Best Results: It tends to produce crispier bacon.
• 400°F Works For All Bacon Thicknesses: Thin-sliced bacon will cook more quickly, while thick-cut bacon will need a bit more time, so adjust the timer accordingly.
• This Method Works For Any Amount of Bacon: Cook as many or as few slices as you’d like without adjusting the oven temperature or cooking time, just make sure the bacon is laid in a single layer without overlapping.
• Keep Carryover Crisping In Mind: The bacon will continue to crisp slightly as it cools, so you may want to remove it from the oven just before it reaches your ideal doneness.

Frequently Asked Questions:

Similar Recipes

Craving more bacon breakfast dishes? Try my Brown Sugar Bacon Waffles, Bacon and Queso Breakfast Tacos, and Bacon Egg and Cheese Croissant Bake.

Looking for more bacon recipes? These highly-rated recipes are just as delicious: Bacon Cheeseburger Wraps, Bacon Cheeseburger Sliders, Chicken Bacon Ranch Baked Penne, and Slow Cooker Bacon Cheeseburger Soup.

Have you made this The Best Oven-Baked Bacon recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #OvenBakedBacon #TheBestBacon #LifeInTheLofthouse

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The Best Oven-Baked Bacon

This Oven-Baked Bacon recipe delivers perfect bacon every time. It’s the best way to cook bacon with minimal effort!

Prep Time 5 minutes minutes

Cook Time 16 minutes minutes

Servings 10 slices of bacon

Ingredients

• 10 slices bacon

Instructions

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
• Arrange the bacon slices in a single layer on top of the parchment paper, making sure they don’t touch.
• Bake for 14 minutes for chewy bacon, and up to 18 minutes for extra crispy bacon. *Keep in mind the bacon will continue to cook after you remove it from the oven.
• Transfer to a paper towel-lined plate to cool slightly before serving. Discard excess grease (or save in a jar for use in other recipes). Enjoy!

Notes

Yields: 8 to 10 slices of bacon 

The post The Best Oven-Baked Bacon appeared first on Life In The Lofthouse.

This Ham and Cheese Tortellini will become your family’s new favorite dinner! Well, it’s become ours anyway. This dish is so incredible and comforting. Loaded with ham, peas and cheese-filled tortellini- it is a sure winner for lunch or dinner!

When I whipped this up for lunch the other day my kiddos were raving the entire time. Except for Kallen. He was picking his peas out and asking me why I would put them in? LOL Other than that he gobbled his up too.

I did use Pepper-Jack cheese in this, and the even though the kids still loved it, they said it was a tiny bit spicy. Next time I make it for them I’ll use Mozzarella or White Cheddar cheese instead. As for Kale and I, the Pepper-Jack cheese was amazing.

Oh, and I must remind you that this is a one pot meal. Yes, Ma’am. Easy dinner and easy clean-up makes me love this all the more. 

MORE SKILLET PASTA RECIPES YOU’LL WANT TO TRY!

Tortellini Alfredo

Shrimp Tortellini Alfredo

Easy Skillet Lasagna

Taco Noodle Skillet

Skillet Creamy Macaroni and Cheese

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Ham and Cheese Tortellini

Loaded with ham, peas, and creamy sauce, this cheese-filled tortellini is simple to make and so delicious!

Cook Time 25 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 Tablespoon butter
• 1/2 cup diced yellow onion
• 2 cloves garlic minced
• 8 ounces deli ham diced
• 2 cups chicken broth
• salt and pepper to taste
• 2 bags (9 ounces, each) refrigerated cheese tortellini *see note
• 1/2 cup baby peas frozen
• 1/2 cup heavy cream
• 1 ½ cups shredded Pepper Jack or Mozzarella cheese divided

Instructions

• Melt butter in a large oven-proof skillet over medium heat. Add diced onion and cook until onion is translucent. Add garlic and stir for 30 seconds. Add ham. Cook and stir about 5 minutes.
• Add chicken broth and tortellini. Season with salt and pepper. Stir to combine and let mixture come to a boil. Cover with lid, then reduce heat to low. Simmer 10 minutes or until tortellini is tender. Remove lid; stir in peas and cream. Remove from heat. Stir in 1/2 cup of the cheese.
• Sprinkle remaining cheese evenly over the top. Place under broiler in oven until cheese is melted. (Watch closely the entire time so you don't burn it!) Serve and enjoy!

Notes

*Can also use frozen tortellini. No need to thaw first. 

The post Ham and Cheese Tortellini appeared first on Life In The Lofthouse.

Chicken Cordon Bleu Stuffed Shells is the new and amazing dinner your family has been waiting for! This recipe takes all the classic ingredients of traditional Chicken Cordon Bleu and stuffs it inside jumbo pasta shells. They are out of this world delicious and so satisfying!

I love that this dish is simple enough to make any day of the week, and fancy enough to serve at a nice dinner party. These are sure to be a hit no matter when they’re served!

SIDE DISH OPTIONS

Whenever I make pasta dishes I like to serve them with a green salad. Pasta can feel heavy sometimes, so it’s nice to have something light to go with it. But, I should mention, a little garlic bread can totally complete a meal like this too!

MAKE AHEAD

To prepare in advance, make the recipe exactly as written up until the baking point. Don’t bake. Cover and place pan in the refrigerator for up to 24 hours. When ready to eat, bake covered for 30 minutes, or until bubbly and hot. This will ensure that they are fresh, warm and fabulous.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE PASTA DISHES!

Chicken & Alfredo Stuffed Shells – Large pasta shells stuffed with chicken, broccoli, and Alfredo sauce.

Red and White Pasta – Penne noodles that are baked in Alfredo and marinara pasta sauce.

Creamy Pasta Primavera – Linguine noodles paired with fresh vegetables and Parmesan cheese in a creamy sauce.

Pizza Stuffed Pasta Shells – Your favorite pizza toppings stuffed inside jumbo pasta shells.

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Chicken Cordon Bleu Stuffed Shells

Chicken Cordon Bleu Stuffed Shells have all the classic ingredients of traditional Chicken Cordon Bleu baked inside jumbo pasta shells. They are delicious!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 4

Ingredients

• 1 box (12 ounces) jumbo pasta shells
• 1 block (8 ounces) cream cheese, softened
• 2 cups shredded Swiss cheese, divided
• 1 cup cooked, chopped chicken breast
• 1 cup cubed ham
• 1 cup cooked, chopped bacon, divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 jar (16 ounces) Alfredo sauce (OR use my homemade Alfredo sauce recipe)
• chopped Parsley, for garnish

Instructions

• Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with nonstick spray. Set aside.

  Cook jumbo pasta shells, in a large pot of water, until al dente. Carefully drain hot water and set each pasta shell out, not touching, on a large baking sheet that has been covered in parchment paper. Let shells cool enough to handle.
• In a large bowl, combine softened cream cheese, 1 cup of Swiss cheese, the chicken, ham, and 3/4 cup of the bacon. Season with the salt, pepper and garlic powder. Gently stir to combine everything.
• Fill each cooked shell with 2 Tablespoons of the chicken cordon bleu mixture. Place each stuffed shell in the prepared baking pan, lining side by side. Repeat with remaining mixture and shells. (You may have a few shells leftover.)
• Pour Alfredo sauce all over the filled shells in pan. Sprinkle evenly with remaining Swiss cheese and chopped bacon all over the top. Cover with foil and bake for 30 minutes, or until hot and bubbly.

  Serve warm and chopped Parsley, if desired. Enjoy!

The post Chicken Cordon Bleu Stuffed Shells appeared first on Life In The Lofthouse.

Try these other incredible sweet pork recipes: Sweet Pork Nachos, Sweet Pork Tacos and Cafe Rio Sweet Pork.

It is absolutely no secret that I am a huge Cafe Rio fan. We probably eat there way too much, but I don’t care. lol I love it. They have so many different options to choose from. If I’m craving something healthy, I’ll order a grilled chicken salad or tostada. If I’m feeling naughty, I’ll order a sweet pork enchilada or quesadilla! A few weeks ago I was really craving one of their amazing Sweet Pork Quesadillas so I went the homemade route and made them myself. They turned out incredible.

These Sweet Pork Quesadillas start with savory, sweet shredded pork and loads of cheese stuffed between two crispy flour tortillas. We dunked ours in my homemade Creamy Tomatillo Dressing and we were basically transported into heaven. haha. They were so delicious. Of course, my sweet kids kept telling me they were better than Cafe Rios. They are always so kind and tell me how much they love my cooking. I’m a lucky Mom to have such amazing kiddos.

I can’t tell you enough how great these quesadillas are. If you haven’t made my Slow Cooker Sweet Pork recipe then you’re really missing out. It is really easy to prepare. I’m always a fan of slow cooker recipes because they’re typically pretty easy to follow. Plus, who doesn’t love their home smelling wonderful all day until dinner. I love that and find it comforting, knowing that dinner is already cooking while I go about my day!

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Sweet Pork Quesadillas

Savor sweet and tender pork stuffed into cheesy quesadillas with cheddar and Monterey Jack cheeses. A delicious blend of savory and sweet perfect for any meal!

Cook Time 9 hours hours

Servings 6

Author Holly

Ingredients

Slow Cooker Sweet Pork

• 3 pound pork shoulder/butt
• 16 ounces Coca-Cola soda not diet, divided
• ¼ cup water
• 1 teaspoon garlic salt
• ⅛ teaspoon salt
• ¼ teaspoon pepper
• 1 can (4 ounces) diced green chilies
• 1 can (10 ounces) red enchilada sauce
• 3/4 cup packed brown sugar

Quesadillas

• 12 large flour tortillas
• 2 cups shredded mild cheddar cheese
• 2 cups shredded Monterey jack cheese

Toppings

• cilantro
• sliced green onion
• sour cream
• salsa
• tomatillo ranch dressing

Instructions

Slow Cooker Sweet Pork

• Spray inside of a large crock pot with cooking spray. Place pork roast inside. Pour 8 ounces of Coca-Cola ( I used a measuring cup) and water around pork. (It does not need to cover roast) Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on High heat for 6 hours OR on Low heat 8 to 9 hours.
• Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
• In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
• Place shredded pork back in crock pot. Pour enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook 2 hours on Low heat.

Quesadillas

• Start by taking one flour tortilla. Spread 2/3 cup of shredded pork evenly over tortilla. Sprinkle the top with 1/4 cup cheddar cheese and 1/4 cup Monterey jack cheese evenly over the pork. Top with another tortilla.
• Carefully cook on a warm, greased skillet 1 to 2 minutes, on each side, just until golden and crispy. Repeat with remaining tortillas, pork and cheese. Slice each into 6 triangles and serve warm with desired toppings. Enjoy!

Notes

*If you have leftover sweet pork, it stays good tightly covered in fridge for up to 3 days.

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A few weeks ago, I shared my Slow Cooker Sweet Pork recipe. I decided I needed to make some amazing tacos with it! These Sweet Pork Tacos are filled with that tender sweet pork, pineapple salsa, and Monterey Jack cheese. Talk about delicious comfort food right here.

SWEET PORK TACOS

Not only are these tacos mighty tasty, but the pineapple salsa also adds something extra special to them. The combination of cilantro, red onion, pineapple, bell pepper, and jalapeños makes the most refreshing topping and what makes these pork tacos my new favorite!

Be sure to try these other delicious pork recipes: Slow Cooker Sweet Pork, Slow Cooker Creamy Ranch Pork Chops, Sweet Pork Nachos, and Sweet and Spicy Pork Chops.

The pineapple salsa is both sweet and savory- and packs a little punch. These tacos with the salsa topping make them tangy, crunchy, fresh, and so yummy. I hope this gives you a good enough description of them, and more importantly, I hope you try this recipe soon! 

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Sweet Pork Tacos

Sweet Pork Tacos are filled with tender sweet pork and pineapple salsa. This refreshing topping makes these pork tacos extra delicious!

Cook Time 9 hours hours

Servings 12 tacos

Author Holly

Ingredients

• 1 recipe of my Slow Cooker Sweet Pork
• 12 small white corn tortillas
• 2 cups shredded Monterey Jack cheese

Pineapple Salsa

• 3 cans (8 ounces, each) pineapple tidbits OR 3 cups fresh pineapple, diced
• 1 small red bell pepper diced
• 2 Tablespoons chopped red onion
• 1 small jalapeño chopped (seeds and ribs removed)
• 1/4 cup chopped cilantro
• 1 Tablespoon fresh lime juice

Instructions

• Make the sweet pork according to directions.

Pineapple Salsa

• Combine all of the pineapple salsa ingredients in a medium bowl. Gently stir to combine. Cover with lid and refrigerate at least 2 hours before serving.
• Warm the corn tortillas on a skillet or griddle. (You can also deep fry the tortillas.)
• Top each tortilla with a helping of sweet pork, Monterey Jack cheese, and desired amount of pineapple salsa. Enjoy!

Notes

This recipe yields around 12 tacos, depending on how much pork you fill them with.

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Those of us that love to cook a lot sometimes just need a break from complicated recipes. Especially on crazy busy days. This Slow Cooker Sweet Pork is the perfect solution for days like that. This pork is a breeze to make. You can leave it in the slow cooker to cook all day and have juicy, tender pork by dinner time.

Slow Cooker Sweet Pork is easy and delicious, served straight out of the slow cooker. It’s amazing, if not better, reheated up to three days later. You can serve this sweet and savory pork in anything from enchiladas, tacos, salads, and burritos. My personal favorite is over nachos with my gooey Queso Blanco drenched over the top!

I know I always tell you guys how my family is very on the go. From last-minute adventures, to the kids constant friend hangouts and after school activities- Kale and I sometimes feel like taxi cab drivers, so that means less time to prepare dinner.

This Slow Cooker Sweet Pork is the cure for those hectic days. You can throw the pork in the slow cooker in the morning, and not have to worry about it until dinner time. Bonus, your house will smell amazing all day!

With this easy recipe you can have a variety of different dinners ready for days afterwards. Talk about efficient, cost effective and most importantly yummy!

MORE SLOW COOKER RECIPES YOU’LL WANT TO TRY:

Slow Cooker Creamy Ranch Pork Chops

Slow Cooker Beef Stroganoff

Slow Cooker French Dip Sandwiches

Slow Cooker Creamy Italian Chicken

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Slow Cooker Sweet Pork

Slow Cooker Sweet Pork is a breeze to make and so delicious! Serve it straight from the slow cooker in tacos, burritos, salads and more.

Prep Time 15 minutes minutes

Cook Time 9 hours hours

Servings 10

Author Holly

Ingredients

• 3 pounds pork shoulder/butt roast
• 16 ounces regular Coca-Cola soda, divided (not diet soda)
• 1/4 cup water
• 1 teaspoon garlic salt
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (4 ounces) diced green chilies
• 1 can (10 ounces) mild red enchilada sauce
• 3/4 cup packed brown sugar

Instructions

• Spray inside of a large slow cooker with cooking spray. (I use a 7 quart slow cooker)
• Place pork roast inside. Pour 8 ounces of Coca-Cola and the water around pork. (It does not need to cover roast) Sprinkle evenly with garlic salt, salt and pepper.
• Cover with lid and cook on high heat for 6 hours, or on low heat 8 to 9 hours.
• Carefully remove hot pork from slow cooker and transfer to cutting board. Carefully discard liquid from hot slow cooker. Shred pork with two forks, and remove any fat.
• In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
• Place shredded pork back in slow cooker. Pour enchilada sauce mixture over the shredded pork. Cover with lid and cook 1 to 2 more hours on low heat.
• Serve pork in burritos, salads and tacos!

Notes

TO FREEZE: Prepare and cook slow pork as directed. Let cool completely. Place pork in two large ziplock freezer bags. Place in freezer. Stays good frozen for up to 3 months. To reheat: place frozen bags of pork in fridge to thaw for 24 hours. Place thawed pork in a large pot on stove top and cook over medium heat until fully heated through.

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My slow cooker is by far my favorite kitchen tool. I actually have a few slow cookers because I use them so much. They are so convenient and nice when you want to get a head start on dinner before a busy day. This Slow Cooker Creamy Ranch Pork Chops recipe is just that. It couldn’t be easier to make and it’s always a favorite at my house. 

I cook a lot of chicken to try and stay healthy, so when my family sees I’m making a pork recipe they get extra excited. haha. Pork is always a great alternative to chicken, but if you prefer chicken you can definitely use chicken breasts in this recipe. These Creamy Ranch Pork Chops are loaded with flavor from the ranch seasoning and soup. It turns into an amazing gravy as it slowly cooks and keeps the pork chops moist and delicious.   

WHAT SIDE DISH COULD I SERVE WITH CREAMY RANCH PORK CHOPS? 

I like to serve these pork chops with a side of rice and vegetables. I use minute rice for ease and convenience and also serve them with carrots and peas. Broccoli would be another great option or even a green salad. 

CAN I USE CHICKEN INSTEAD OF PORK?

Yes! I have made this exact recipe many times with boneless, skinless chicken breasts and it turns out amazing. I always have chicken breasts on hand, so sometimes I use chicken just for the fact I have it and don’t have pork chops. 

I DON’T LIKE TO USE CANNED CREAM SOUPS. DO YOU HAVE AN ALTERNATIVE?

Yes I do! I really love my homemade cream of chicken soup recipe. Find the recipe here:  HOMEMADE CONDENSED CREAM OF CHICKEN SOUP.  You can use this recipe to replace the cream of chicken soup and cream of mushroom soup in this pork chops recipe. 

MORE SLOW COOKER RECIPES YOU MAY LIKE: 

Slow Cooker Beef Stroganoff

Slow Cooker Creamy Italian Chicken

Slow Cooker Barbecue Chicken 

Slow Cooker Beef and Broccoli

Slow Cooker Creamy Lemon Chicken

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Slow Cooker Creamy Ranch Pork Chops

Pork chops are slow cooked with ranch seasoning and creamy soup. Serve over rice or pasta for the most comforting dinner!

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Servings 6

Author Holly

Ingredients

• 6 boneless pork chops about 1/2 inch thick
• 1 can (10 ounces) cream of chicken soup
• 1 can (10 ounces) cream of mushroom soup
• 1 packet (1 ounce) ranch dressing/ seasoning mix
• freshly chopped Parsley optional

Instructions

• Grease the insert of a slow cooker with cooking spray. Place pork chops in the slow cooker.
• Pour the cream soups over the pork chops then sprinkle the top with ranch seasoning mix.
• Cover with lid and cook on low heat for 4 hours OR cook on high heat for 3 hours. (Internal temperature of pork needs to reach 145 degrees F.)
• When ready to serve sprinkle with chopped Parsley, if desired. Enjoy!

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I made these delicious Stuffing-Topped Pork Chops for dinner last week, and they were a huge hit with my family. This recipe is so easy to make and only requires a handful of ingredients, making it a quick and easy dinner-time win! Prep takes barely 20 minutes, the steps are simple to follow, and once the chops are in the oven, your kitchen will be filled with that irresistible, savory aroma. This pork chop with stuffing and gravy recipe is pure Thanksgiving-style comfort food on a plate!

STUFFING-TOPPED PORK CHOPS

If you love the comforting flavors of stovetop stuffing and rich, creamy gravy, this recipe is a dream come true. Tender, juicy pork chops topped with your favorite boxed savory stuffing and smothered in luscious gravy. Tender, juicy pork chops are topped with your favorite boxed stuffing and smothered in luscious gravy, making each bite better than the last. You can make it hearty or light depending on your preference. What I love most is its versatility: serve it for a comforting Sunday dinner any time of year, or transform Thanksgiving leftovers into a delicious meal the following week. It’s a satisfying meal that comes together with minimal effort.

Find my expert tips on how to make homemade stuffing-topped pork chops below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Quick & Easy Stuffing-Topped Pork Chops Recipe:

• One-Dish Convenience: Quick prep and one-dish baking make it an easy go-to recipe when you need dinner on the table fast.
• Tender & Juicy Pork Chops: Browning the chops first adds extra flavor and helps them stay moist while baking in the creamy gravy.
• Savory Stuffing Topping: The seasoned stuffing adds the perfect texture and comfort-food goodness to every bite.
• Family-Friendly: This dish makes a hearty main course that appeals to all ages.

Ingredients

• 6 boneless pork chops, 3/4 inch thick
• 1 box (6 ounces) pork or chicken stuffing mix
• 1/2 teaspoon each salt and pepper
• 1/2 teaspoon onion powder
• 1 Tablespoon vegetable oil
• 1 can (10.75 ounces) cream of mushroom soup
• 1/3 cup milk

Instructions

Preheat oven to 350 degrees F. Make stuffing according to package directions. Set aside.

Season the pork chops with salt, pepper, and onion powder.

Heat oil in a large skillet over medium-high heat. Brown the pork chops on both sides. (This only takes a couple minutes. They will thoroughly cook in the oven.)

Arrange the chops in a 9×13 baking dish. Spoon 1/2 cup of the stuffing mixture over the top of each chop.

Mix the soup and milk together, and then pour over the chops. Cover with foil then bake for 35 to 40 minutes. Serve with your favorite veggies!

Servings

Yields: 6 servings.

Storage and Reheating

Store leftover Stuffing-Topped Pork Chops in an airtight container in the refrigerator for up to 3–4 days. To reheat, warm them in the oven at 325°F for about 15–20 minutes, or until heated through; this helps keep the pork chops tender and prevents the stuffing from drying out. You can also reheat individual portions in the microwave in 30–45 second intervals, adding a splash of milk or broth if needed to keep the gravy creamy. To freeze, store cooked pork chops with the stuffing and gravy in a freezer-safe container for up to 2 months. Let them thaw overnight in the fridge before reheating.

Holly’s Tips for The Best Stuffing-Topped Pork Chops:

• Use Uniform, Thick-Cut Pork Chops: Choose boneless pork chops that are about ¾ inch thick to ensure they cook evenly and stay tender and juicy in the oven.
• Brown for Maximum Flavor: Don’t skip the quick sear; browning the pork chops adds rich, savory flavor and helps lock in moisture.
• Fluff the Stuffing: After preparing the stuffing, fluff it with a fork to keep it light and prevent it from getting dense while baking.
• Use a Creamy Sauce Base: Mixing the condensed soup with milk creates a smooth gravy that keeps the chops moist and adds delicious flavor to the stuffing.
• Don’t Overbake: Start checking at 35 minutes to ensure the pork stays tender; overcooking can dry out the chops.
• Let It Rest: Give the dish 5 minutes to rest before serving so the sauce thickens and flavors settle.
• Make The Gravy Your Way: Prefer a rich brown gravy or a lighter white one? Switch up the soup base to match your taste and create the perfect sauce for your pork chops. Use cream of mushroom for a classic brown sauce or swap in cream of chicken for a lighter, creamier white gravy.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Slow Cooker Creamy Ranch Pork Chops.

Can’t get enough of holiday stuffing? Try my Chicken & Stuffing Bake and Italian Chicken & Stuffing Bake next.

Looking for more Thanksgiving-inspired recipes? My Cheesy Stuffing Casserole, Turkey & Stuffing Roll Ups, and Thanksgiving Leftovers Panini are all highly rated holiday dishes.

Have you made this Stuffing-Topped Pork Chops recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #StuffingToppedPorkChops #LifeInTheLofthouse

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Stuffing-Topped Pork Chops

Savory pork chops topped with stuffing and gravy. This wonderful dinner is always a hit with my family!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 6

Author Holly

Ingredients

• 6 boneless pork chops 3/4 inch thick
• 1 box (6 ounces) pork or chicken stuffing mix
• 1/2 teaspoon each salt and pepper
• 1/2 teaspoon onion powder
• 1 Tablespoon vegetable oil
• 1 can (10.75 ounces) cream of mushroom soup
• 1/3 cup milk

Instructions

• Preheat oven to 350 degrees F. Make stuffing according to package directions. Set aside.
• Season the pork chops with salt, pepper and onion powder.
• Heat oil in a large skillet over medium-high heat. Brown the pork chops on both sides. (This only takes a couple minutes. They will thoroughly cook in the oven)
• Arrange the chops in a 9×13 baking dish. Spoon 1/2 cup of the stuffing mixture over the top of each chop.
• Mix the soup and milk together, and then pour over the chops. Cover with foil then bake for 35 to 40 minutes. Serve with your favorite veggies!

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Try these other delicious ham recipes: Crock Pot Pineapple-Ginger Glazed Ham, Ham and Cheese Tortellini, Crock Pot Maple Brown Sugar Ham and Scalloped Potatoes Ham and Corn Bake.

I talk about Halloween and Christmas so much I forget to mention a holiday that holds a special place in my heart- Thanksgiving. I love Thanksgiving for all the obvious reasons but the main reason I adore it is because of the childhood memories it brings back.

Going to my Grandma Lu’s house for Thanksgiving as a child was always special to me. Her Thanksgiving meals were incredible to say the least. My Grandma Lu was a super classy lady. She would set the most fabulous table with all of her best china, and had a buffet table that was lined with every delicious food you could imagine. Including a honey glazed ham.

Grandma’s ham was always amazing. I can close my eyes and still feel like I’m back in her dining room eating that delicious dinner and hearing all the adults talking, and all the cousins laughing and running around. I miss those days so much.

This recipe for Slow Cooker Honey Glazed Ham is cooked in a crock pot with a sweet honey glaze that is full of fall flavors- cinnamon, nutmeg and cloves. It is savory, a bit sweet and so delicious!

Now as an adult I enjoy cooking this special holiday dinner for my family. I have also kept Grandma’s tradition alive by always making this ham a long with a turkey. My kids actually prefer the ham over the turkey! Go figure. haha.

Christmas is another time I cook this ham. It makes for incredible leftovers as well. It goes great in breakfast casseroles, sandwiches or just reheated with some mashed potatoes. Yum!

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Slow Cooker Honey Glazed Ham

Save room in the oven with this Slow Cooker Honey Glazed Ham. This delicious ham is slowly cooked with a honey glaze that is bursting with flavor!

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 10

Ingredients

• 7 to 8 pound bone-in spiral sliced ham
• 2 Tablespoons butter melted
• 3 Tablespoons honey
• 3/4 cup granulated sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions

• Spray a large slow cooker insert with cooking spray. (I use a 7 quart size).
• Remove ham from wrapper and place in the bottom of prepared slow cooker. Stir together melted butter and honey then drizzle all over ham and inside ham slices. Cover with lid and cook on low heat 3 to 4 hours.
• In a medium bowl, add sugar, onion powder, cinnamon, nutmeg, ginger and cloves. Stir to combine. Sprinkle HALF of this mixture all over the cooked ham. At this point you can cover again and let sugar mixture caramelize while in the slow cooker for another 30 to 45 minutes.
• OR you can very carefully, using oven mitts, remove slow cooker insert to oven and place under broiler for 1 to 2 minutes. (*ONLY the insert, not the entire slow cooker*) I placed mine under the broiler for 2 minutes and it carmelized perfectly!
• Carefully remove from oven and place insert back inside crock pot and cover with lid. Turn off heat.
• Meanwhile, pour the remaining sugar mixture in a small saucepan. Add 3 Tablespoons water. Stir and let come to a boil over medium heat. Remove from heat and pour glaze all over ham.
• Slice and serve ham warm. Enjoy!

Recipe adapted from: The Chunky Chef.

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I am heading to Denver today for a quick fun trip! My sister, her hubby and mine are all going to the Guns N’ Roses concert tomorrow night! To tell you I’m excited would be an understatement. They are my favorite band in the world and this will be my third time seeing them since their reunion tour! I know I’m crazy, but I don’t care. haha CANT. WAIT.

Before I head out of town I wanted to share with you guys these amazing SWEET PORK NACHOS! I made these nachos a few Saturdays ago when I knew we would be chilling at home all day. You know, those great lazy Saturdays when you don’t even get out of your P.J’s? Yep, one of those. I put the pork in the crock pot early in the morning and by dinner time we were shoving heavenly nachos in our mouths. SO good.

I combined two of my beloved recipes here on my blog to create these delicious nachos! My Cafe Rio Sweet Pork and my Queso Blanco Cheese Dip, that is also made in the crock pot.

I also went above and beyond and deep fried homemade tortilla chips. GAH. They were heaven. If you don’t have time to do that (because who has time to do that? ) then just use a bag of tortilla chips and you are good to go. Make these as soon as you can, guys. They are worth every stinkin’ calorie. Promise!

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Slow Cooker Sweet Pork

Shredded pork is piled on corn tortilla chips then drizzled with warm Queso blanco cheese dip!

Servings 10

Author Holly

Ingredients

Recipe for Sweet Pork

• 3 pounds pork shoulder/butt roast
• 16 ounces Coca-Cola soda not diet, divided
• 1/4 cup water
• 1 teaspoon garlic salt
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (4 ounces) diced green chilies
• 1 can (10 ounces) red enchilada sauce
• 3/4 cup packed light brown sugar

Instructions

• Spray insert of a large crock pot with non-stick spray. Place pork roast inside. Pour 8 ounces of Coca-Cola and water all around pork. (It does not need to cover roast) Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on High heat for 6 hours, or on Low heat 8 to 9 hours.
• Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
• In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
• Place shredded pork back in crock pot. Pour enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook another 1 to 2 hours on Low heat or until heated through. Serve and enjoy!

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Crock Pot Queso Blanco Dip

Sweet Pork Nachos are the ultimate game day party food! Shredded pork piled on top of corn tortilla chips, drizzled with Queso Blanco cheese. 

Servings 8

Ingredients

• 1 block (8 ounces) cream cheese cut into 1/2 inch cubes
• 1 pound white American cheese cut into 1/2 inch cubes (found in deli)
• 1 Tablespoon salted butter
• 1 can (4 ounces) diced green chiles
• 1/2 Tablespoon jalepenos, minced fine (optional)
• 3 to 4 Tablespoons milk
• 2 Tablespoons cilantro, chopped (optional)
• Tortilla Chips

Instructions

• Combine the cream cheese, American cheese, butter, green chiles and jalepenos in a greased crock pot. Cover and cook on low heat for 1 hour. Stir the mixture until well combined and then add a Tablespoon of milk at a time until you reach the desired consistency.

  Cook for another 15-20 minutes, or until the cheese is completely melted and combined.

TO ASSEMBLE NACHOS:

Place desired amount of tortilla chips onto a large plate or platter. Top with sweet pork and then drizzle with Queso blanco cheese dip! Top with chopped green onion, if desired. Enjoy!

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I came across this recipe the other day when I was looking through some of my food photos. When you’re photographing food all the time I guess some can get lost in the mix.. lol. Like this Ham & Cheese Penne. I can’t believe I had forgot to post this dish! Because I definitely remember us loving this one.

This casserole comes together quickly and easily with easy ingredients you probably have on hand. The homemade cheese sauce coats the pasta, ham and spinach perfectly and tastes so good. This is comfort food at its finest! I think I’m going to have to make this one again asap.

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Ham and Cheese Penne

This Ham and Cheese Penne is a classic, quick, and easy weeknight dinner full of flavors the whole family will enjoy!

Servings 8

Author Holly

Ingredients

• 1 box (16 ounces) penne pasta
• 1/4 cup butter cubed
• 1/4 cup all-purpose flour
• 2 cups milk I used 2%
• 2 cups shredded white cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 3 cups diced ham fully cooked
• 5 ounces frozen chopped spinach thawed and squeezed dry

Instructions

• Preheat oven to 375° F. Grease a 9×13-inch baking pan. Set aside.
• Cook penne pasta according to package directions. Drain water.
• Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat then add both cheeses, garlic powder and pepper. Cook and stir until cheese is melted.
• Add cooked penne to sauce mixture. Stir in ham and spinach.
• Pour mixture into prepared baking pan. Bake, uncovered, 20 to 25 minutes or until heated through. Serve and enjoy!

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Biscuits and Gravy Casserole is one of my husband, Kale’s, and my all-time favorite breakfast dishes. This hearty breakfast casserole has everything you love about the classic breakfast combo: savory sausage gravy with fluffy biscuits baked on top in a casserole dish. It’s everything a hearty, protein-packed breakfast should be. I love to make this recipe on weekend mornings and for holiday brunch gatherings.

BISCUITS AND GRAVY CASSEROLE

When I first made this biscuits and gravy recipe, I used refrigerated biscuits to save time, but I also love to use my 7-Up Biscuits. If you have a little extra time, I suggest you make it that way, too. Don’t forget to leave a comment below for when you do! This casserole combines rich sausage, creamy gravy, and fluffy biscuits into a warm, filling dish that’s perfect for breakfast, brunch, or dinner.

Find my expert tips on how to make a homemade biscuits and gravy casserole below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Biscuits and Gravy Casserole Recipe:

• Hearty Breakfast Favorite: This classic breakfast casserole requires few ingredients and simple instructions, resulting in a satisfying, filling meal.
• Easy One-Dish Meal: With sausage, gravy, and biscuits all layered in a single baking dish, cleanup is a breeze, and prep time is minimal.
• Creamy & Savory: The combination of milk and cream cheese creates a silky, flavorful gravy that complements the sausage perfectly.
• Buttery Golden Biscuits: The biscuits bake to a golden-brown finish, adding a soft, buttery layer that contrasts beautifully with the savory sausage and creamy gravy.
• Make-Ahead-Friendly: Assemble ahead of time and bake when ready, making it convenient for busy mornings and entertaining guests during the holidays.

Ingredients

• 1 pound hot or mild sausage (I use turkey sausage)
• 4 Tablespoons all-purpose flour
• 2 cups milk (I used 2%)
• 6 ounces cream cheese, cubed
• black pepper to taste
• pinch of red pepper flakes
• 1 can (18.3 ounces) refrigerated large biscuits

Instructions

Preheat oven to 325° F. Spray a 9×13-inch glass baking dish with non-stick spray.

In a large non-stick skillet, cook and crumble sausage over medium-high heat until browned. Drain any grease.

In a medium saucepan, heat the milk over medium heat. Whisk in flour. Stir constantly until thickened. About 3 or 4 minutes. Add cubed cream cheese to milk and cook and stir until cream cheese is melted and all combined.

Pour gravy into the prepared baking dish. Spread out evenly. Sprinkle cooked sausage evenly over the gravy. Top with a little black pepper and a pinch of red pepper flakes, if desired.

Remove biscuits from the can and place on top of the sausage and gravy. (I only fit 6 for my photos. You can squeeze in the other 2 when you make this, OR you can cut up all the biscuits into quarters and place the quarters all over the top.)

Bake in preheated oven, uncovered, for 25 to 30 minutes or until biscuits are golden-brown and cooked through. (You may need to cover the top with foil the last five minutes to prevent the tops from burning.)

Servings

Serves 4 to 6.

Storage and Reheating

Allow biscuits and gravy casserole to cool completely, then cover tightly with foil or plastic wrap and refrigerate for up to 34 days. For longer storage, you can freeze the assembled casserole (before baking) for up to 2 months; just thaw overnight in the refrigerator before baking. To reheat, place individual portions on a microwave-safe plate and heat for 1-2 minutes until warmed through, or reheat the entire casserole in a 350°F oven for 15-20 minutes. Cover the top with foil to prevent the biscuits from over-browning.

Holly’s Tips for The Best Biscuits and Gravy Casserole Recipe:

• Use High-Quality Turkey Sausage: Use your favorite hot, mild, or turkey sausage. I like turkey sausage because it gives a lighter option while still keeping it savory.
• Use A Glass Casserole Dish: Using a glass baking dish helps cook the gravy evenly and allows you to see the bubbling edges, ensuring your casserole is cooked.
• Cook Thoroughly & Drain: Brown and crumble the sausage evenly to ensure every bite has a rich, meaty flavor. Drain excess grease to keep the casserole from becoming too oily.
• Whisk Gravy Until Smooth: Whisk the flour into warm milk slowly to avoid lumps. Stir constantly until thickened, then add cream cheese until creamy and velvety.
• Evenly Distribute The Biscuits: For biscuit placement, you can lay whole biscuits on top or cut them into quarters to cover the casserole evenly. 
• Let It Sit Before Serving: After baking, let the casserole sit for 5-10 minutes before serving. This helps the gravy set slightly for easier slicing and cleaner servings.
• Make It Your Own: Sautéed onions, bell peppers, or shredded cheese make excellent additions and enhance both flavor and texture.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my hearty, delicious Breakfast Bake.

Looking for a homemade biscuit recipe? Check out my delicious 7-Up Biscuits.

Looking for more filling breakfast recipes? Try my highly-rated Puff Pastry Breakfast Tart, Sausage and Tater Tot Breakfast Quiche, and Breakfast Enchiladas.

Have you made this Biscuits and Gravy Casserole recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BiscuitsandGravyCasserole #LifeInTheLofthouse

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Biscuits and Gravy Casserole

Creamy sausage gravy and golden biscuits baked together in a casserole. This delicious meal is a great excuse to invite some friends over for breakfast!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Author Holly

Ingredients

• 1 pound hot or mild sausage (I use turkey sausage)
• 4 Tablespoons all-purpose flour
• 2 cups milk (I used 2%)
• 6 ounces cream cheese cubed
• black pepper to taste
• pinch of red pepper flakes
• 1 can (18.3 ounces) refrigerated large biscuits

Instructions

• Preheat oven to 325° F. Spray a 9×13-inch glass baking dish with non-stick spray.
• In a large non-stick skillet cook and crumble sausage over medium-high heat until browned. Drain any grease.
• In a medium saucepan heat the milk over medium heat. Whisk in flour. Stir constantly until thickened. About 3 or 4 minutes. Add cubed cream cheese to milk and cook and stir until cream cheese is melted and all combined.
• Pour gravy into prepared baking dish. Spread out evenly. Sprinkle cooked sausage evenly over gravy. Top with a little black pepper and pinch of red pepper flakes, if desired.
• Remove biscuits from can and place on top of sausage and gravy. (I only fit 6 for my photos. You can squeeze in the other 2 when you make this OR you can cut up all the biscuits into quarters and place the quarters all over the top.)
• Bake in preheated oven, uncovered, for 25 to 30 minutes or until biscuits are golden-brown and cooked through. (You may need to cover the top with foil the last five minutes to prevent tops from burning.)

Notes

Serves 4 to 6 

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The post Biscuits and Gravy Casserole appeared first on Life In The Lofthouse.

The flavors going on with this glaze are pure heaven. Pineapple, ginger, maple syrup and cloves make the perfect combination. It is so delicious! If you have ever eaten a ham from the franchise HoneyBaked Ham® then you will love this recipe.

I whipped this up a few weekends ago when I had a ham in my fridge. I knew I needed to dress it up with something good and this glaze was it. I took a few different recipes I found and came up with this winning combination. The clove flavor makes the glaze just amazing and the ham outstanding.

This delicious ham would be perfect to serve on any special occasion. I personally love serving ham on Thanksgiving, Christmas and Easter. Yum!

MORE DELICIOUS HAM RECIPES YOU MAY LIKE:

Ham and Cheese Penne

Ham and Cheese Tortellini

Slow Cooker Honey Glazed Ham

Baked Ham and Cheese Omelette

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Crock Pot Pineapple-Ginger Glazed Ham

Crock Pot Pineapple-Ginger Glazed Ham is sweet and savory that slowly cooks. This ham is wonderfully delicious and great for any special occasion!

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Ingredients

• 1 (6 to 7 pound) fully cooked spiral ham

GLAZE

• 1 cup pineapple juice
• 1/2 cup diced pineapple
• 2 Tablespoons real maple syrup
• 1/2 cup brown sugar
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions

• Spray the inside of a 7-quart crock pot with non-stick spray. Remove ham from package (and be sure to remove any plastic pieces inserted in ham.) Place ham inside crock pot, flat side down.

Glaze:

• Mix all of the glaze ingredients together. (You can put it in the blender to fully blend in pineapple, if desired)
• Pour glaze all over ham. Cover with lid. Cook on low heat 4 to 5 hours or until internal temperature taken with a thermometer reads 140° F.
• Baste ham with glaze 30 minutes before serving. Remove from crock pot and let rest 10 minutes before slicing.

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The post Crock Pot Pineapple-Ginger Glazed Ham appeared first on Life In The Lofthouse.

I already know what you’re thinking. Does the food blog world really need another Café Rio recipe? Well, my answer is YES. A big fat huge YES because this Cafe Rio Sweet Pork recipe is phenomenal, and I don’t throw that word around too much.

My hubby is the biggest sweet pork fan. Every single time we eat at Café Rio, he orders the sweet pork salad. He just loves it. I usually order the fire-grilled chicken, but I always seem to ask Kale if I can have a bite of his! haha.

About 2 years ago I started making the sweet pork at home, and it just never tasted right. So I’ve been experimenting with different versions and this one is the one we feel tastes closest to the real thing. It is so sweet, so delicious. It literally melts in your mouth. There’s no need to marinate the pork, like other recipes. I skipped out on doing it this time, and I could not tell a difference at all.

This pork is SO flavorful! It’s perfect in burritos, tacos and salads. We love to place a tortilla on a plate, then top it with black beans, rice and the sweet pork, just like Café Rio does. Try this Creamy Cilantro Dressing to pour over the top. It is heaven!

Similar Recipes

Sweet Pork Nachos

Sweet Pork Quesadillas

Slow Cooker Creamy Ranch Pork Chops

Stuffing-Topped Pork Chops

Sweet and Spicy Pork Chops

Have you made this Cafe Rio Sweet Pork recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CafeRioPork #CopycatRecipe #SweetPork #PorkRecipes #LifeInTheLofthouse

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Cafe Rio Sweet Pork copycat

Sweet and tender shredded pork slow cooked. It's perfect for burritos, salads and tacos!

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Servings 8

Ingredients

• 3 pound pork shoulder/butt roast
• 16 ounces Coca-Cola soda divided (*do not use diet soda. The sugar in regular soda is needed.)
• 1/4 cup water
• 1 teaspoon garlic salt
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (4 ounces) diced green chilies
• 1 can (10 ounces) red enchilada sauce
• 3/4 cup packed brown sugar

Instructions

• Spray inside of a large crock pot with cooking spray. Place pork roast inside. Pour 8 ounces of Coca-Cola ( I used a measuring cup) and water around pork. (It does not need to cover roast) Sprinkle evenly with garlic salt, salt and pepper. Cover with lid and cook on high heat for 6 hours OR cook on low heat for 8 hours.
• Remove pork from crock pot and transfer to cutting board. Discard liquid from crock pot. Shred pork with two forks, and remove any fat.
• In a blender or food processor, blend the remaining 8 ounces Coca-Cola, diced green chilies, enchilada sauce and brown sugar. Blend until smooth.
• Place shredded pork back in crock pot. Pour enchilada sauce mixture over the shredded pork. Cover crock pot with lid and cook another 1 to 2 hours on low heat. Serve pork in burritos, salads and tacos!

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The post Cafe Rio Sweet Pork (copycat) appeared first on Life In The Lofthouse.